Name: Mustard-crusted pork with carrot and swede mash
Total time: 1 h
Yield: Serves 4
Ingredients: a small bunch flat-leaf parsley finely chopped; s 50g panko breadcrumb; 2 cloves garlic 1 crushed; 1 tbsp Dijon mustard; 1 (about 400g) pork tenderloin trimmed; spray olive oil; 500g carrots peeled and chopped; 500g chunk swede peeled and chopped; 1 tsp wholegrain mustard; to serve cooked greens

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Mustard-crusted pork with carrot and swede mash

Mustard-crusted pork with carrot and swede mash

Published: December 21, 2015 at 10:15 AM

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Serves 4

A little effort

Total time: 1 hr

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This mustard-crusted pork with carrot and swede mash is an easy, healthy way to feed the family

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Ingredients

Nutrition

a small bunch flat-leaf parsley

finely chopped
s 50g panko breadcrumb
2 cloves garlic

1 crushed
1 tbsp Dijon mustard
1 (about 400g) pork tenderloin

trimmed
spray olive oil
500g carrots

peeled and chopped
500g chunk swede

peeled and chopped
1 tsp wholegrain mustard
to serve cooked greens

Nutrition: per serving

kcal208
fat4.2g
saturates1g
carbs18.5g
fibre6.4g
protein20.8g
salt1g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Mix the parsley, panko and crushed garlic in a small blender with some seasoning and whizz until you make green crumbs, then tip onto a baking tray. Brush the dijon all over the pork and roll in the crumbs. Spray with oil a few times and cook for 45 minutes or until cooked through. Rest for 10 minutes before carving.
step 2

Meanwhile cook the carrot and swede in boiling salted water with the remaining garlic clove. Simmer for 30 minutes until soft. Drain well and steam-dry for 1 minute, before pushing through a ricer or mashing very well. Season, add the mustard and stir. Serve with the sliced pork and greens.

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